You should weigh out your ingredients whenever possible for these! Also, choose to accept now that you’re first batch won’t turn out so well, but by 2 or 3 you are a French baking master!

Ingredients:

4 large egg whites 140g

1/3 c. or 70g caster sugar

1 1/2 cups or 230g pure icing sugar (powdered)

1 c. or 120g almond meal

2g salt (tiny pinch)

gel food colouring (optional) no liquid allowed

concentrated flavours (optional)

Directions:

Preheat the oven to 300˚F.

Place egg whites and cater sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out, continue to whip for 1-2 more minutes. How long this takes will depend on you mixer. Add gel or powdered food colouring and concentrated liquid flavour and continue to mix for a further 20 seconds.

Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The mixture should be smooth and a very viscous, not runny. Over-mix and your macarons will be flat and have no foot, under mix and they will not be smooth on top.

Pipe onto trays lined with baking paper, rap trays on the bench firmly (this prevents cracking) and then bake in the oven for 20 minutes. Check if one comes off the tray fairly cleanly, if not bake for a little longer (make sure you are using NON-stick baking paper or they will stick).

Fill with fun fillings.

I highly recommend watching this video by the lovely lady with the really old cookbook. macaron troubleshooting. As the recipe you just read was by her.